Directions

Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.

Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.

In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.

Place ricotta cheese and egg in a food processor or blender and puree until smooth.